About the Recipe
All the pasta and antipasto combined to create a dish that can be served as the entree or side.
Ingredients
16 oz tri-color rotini pasta cooked al dente (approximately 10-13 minutes when adding pasta to boiling water), drain and rinse with cool water to stop cooking
8 oz package fresh mozzarella pearls
16 oz roasted red bell peppers, sliced or diced according to preference
7-8 oz jar quartered marinated artichoke hearts, chopped fine
1 oz can black olives, whole or sliced
8 oz salami, cut into bite size pieces
8 oz pepperoni, cut into bite size pieces
* 1 bottle Newman’s Own Balsamic Vinaigrette (or make your own see recipe below)
Optional:
Cucumbers sliced or diced
Tri-colored bell peppers, diced
Tomato, diced
Dressing:
In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic.
Add the oil and whisk thoroughly to combine.
Continue whisking until the dressing is fully emulsified.
Store in a jar with a lid and refrigerate.
Shake well before serving.
Preparation
Combine all the ingredients and refrigerate in covered bowl.